Pound and flatten the four chicken breasts to thin out so there is enough area to stuff the chicken breasts with the cheese mixture.
Marinate the chicken in the garlic & herb marinade for a few minutes.
While the chicken is marinating, mix (in a large bowl), the diced tomato, parmesan cheese, ricotta cheese, feta cheese, salt, pepper & oregano.
Place the chicken breasts, flat, on a cooking board. Place 4 basil leaves & 2 slices of provolone cheese on each breast. Stuff the chicken with the cheese mixture & wrap the chicken around the mixture so nothing leaks out while cooking. You may want to use toothpicks, but personally I prefer not to. Wrap 4 slices of raw bacon around each breast.
Pam coat (or lightly grease with olive oil) a baking sheet pan & place the stuffed chicken breasts onto the pan.
Cook for 15 minutes, turn chicken breasts and cook an additional 15 minutes, approximately, or until fully cooked.